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This red cabbage salad is the perfect accompaniment to your Cinco de Mayo celebrations this week. I’m always on the look out for something to top my tacos with other than my old stand by, pico de gallo. This salad adds a nice crunch to any filling, be it fish or meat. I love the sweet and sour combination, too, with the sweetness coming from agave nectar, and the sour coming from the fresh lime juice. It really wakes up your mouth and makes you hungry for more! If you can’t get agave nectar, honey will work just fine, too, but there’s just something about agave that I love. It is produced in Mexico and is a bit sweeter than sugar, while still having an almost nutty flavor, a bit like browned butter or caramel, which is absolutely delicious and a fun alternative to honey. Best of all, it’s vegan, as it comes from a plant, so if you are making a vegan taco, this is a great alternative to any cream or cheese based toppings. It is refreshing without being overwhelming, which is just what you want on your tacos, in my opinion. My mom loved this salad so much that she just ate it straight, so it can even double as a side dish! Who would have thought cabbage had so many possibilities?

Your ingredients.

Combine the lime juice, agave nectar, vinegar, and salt and set aside.

Peel the outer leaves off of your cabbage.

And slice thinly, either with a sharp knife or a mandolin.

Now pick your cilantro leaves off of their stems.

And mince the cilantro.

Add the cilantro to the cabbage.

Toss the cabbage and cilantro with the dressing and let sit for 20 minutes or so. Taste and adjust seasonings as needed.

Remove the dirty outer leaves of the cabbage and cut off the root end. Wash the cabbage as best you can, then slice it very thinly, either with a sharp knife or a mandolin. Place the thinly sliced cabbage in a medium to large bowl. Mince your cilantro and toss it with the sliced cabbage. Whisk together your lime juice, agave, red wine vinegar, and salt. Pour it over the cabbage and cilantro and toss to combine. Let the mixture sit in the fridge for about 20-30 minutes, so that the flavors can develop, taste, add more lime/agave/vinegar/salt as you see fit. Serve as a side dish, over tacos, on burgers, or whatever you like!

I Loved, Loved this! You can absolutely eat this straight, or on top of your regular salad. Gramma requested this recipe. It is beautiful also, the colors are so vibrant
and the crunch of the cabbage delicious.

Let me give you my red cabbage salad’s recipe. Slice your red cabbage. Cook it in a large pan with 1 spoonful of oil. I prefer to cook it longer but my husband likes it more crispy. Let it cool. Add some mayonnaise and yogurt. Keep it in the fridge till you serve. Enjoy it!
Yours seems more healthy 😉

I made cabbage last night – in my own way because I forgot to print out your recipe. It came out just great! I used this thick balsamic vinegar I get at the market and my Agave nectar. Was yummy with our grilled roasted chicken!

I love red cabbage! I chop it up and then throw it in a sautee pan with enough water to steam it, by the time it’s soft, the water has evaporated and it’s delicious…. salt is all it needs although any fatty fish gives it an extra delicious flavor!

[…] the fish, though, and I really couldn’t get enough! I topped the fish tacos with some of the red cabbage salad that I shared with you yesterday, along with some pico de gallo. I garnished the shrimp with, […]

[…] the fish, though, and I really couldn’t get enough! I topped the fish tacos with some of the red cabbage salad that I shared with you yesterday, along with some pico de gallo. I garnished the shrimp with, […]